Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Lilan Xu"'
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101278- (2024)
To clarify the mechanism of lower temperatures promoted the solidification of preserved egg yolk, the effects of temperature (4 °C, 10 °C and 25 °C) on the physicochemical properties, microstructure and protein structure of preserved egg yolk were
Externí odkaz:
https://doaj.org/article/33b5b05dd30046e5bbe10793bbdcf9ff
Autor:
Ji'en Tan, Wei Qiu, Na Wu, Lilan Xu, Shuping Chen, Yao Yao, Mingsheng Xu, Yan Zhao, Yonggang Tu
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101151- (2024)
The influence of ultrasonic processing on the physicochemical characteristics, microstructure, and intermolecular forces of the hybrid gels obtained by heating the mixtures of different ratios of salted ovalbumin (SOVA)-cooked soybean protein isolate
Externí odkaz:
https://doaj.org/article/7c3bd32c05e4496d9e07dacae51d84fe
Autor:
Zizheng Li, Tao Wang, Hanwen Jiang, Wei-Ting Wang, Tao Lan, Lilan Xu, Yong-Huan Yun, Weimin Zhang
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101141- (2024)
Aroma is a key criterion in evaluating aromatic coconut water. A comparison regarding key aroma compounds and sensory correlations was made between Thailand Aromatic Green Dwarf (THD) and Cocos nucifera L. cv. Wenye No. 4 coconut water using E-nose a
Externí odkaz:
https://doaj.org/article/d02231d0b07c41d8ab9ce3c0ee20608b
Autor:
Mingyang Li, Mengyuan Liu, Shaohui Song, Ruirui Zhao, Yun Xie, Jing Liu, Lilan Xu, Xuefeng Ma, Mingyu Song, Jian Zhou, Guoyang Liao
Publikováno v:
Vaccines, Vol 12, Iss 3, p 300 (2024)
Vaccines are one of the most effective means of preventing influenza A, typically containing the hemagglutinin (HA) of the influenza A virus. However, antigenic drift and shift of the influenza A virus can lead to instability in vaccine efficacy. Com
Externí odkaz:
https://doaj.org/article/79b9c747288147b8a08bf639289aac49
Autor:
Lei Ma, Zhifang Ying, Wei Cai, Jianfeng Wang, Jian Zhou, Huijuan Yang, Jingxia Gao, Zhimei Zhao, Jing Liu, Shengjie Ouyang, Shaohui Song, Fei Shen, Ruirui Zhao, Lilan Xu, Xiaohu Dai, Yanan Wu, Weidong Li, Changgui Li, Guoyang Liao
Publikováno v:
EClinicalMedicine, Vol 64, Iss , Pp 102151- (2023)
Summary: Background: In a previous phase 3 clinical trial, we showed that an inactivated poliovirus vaccine derived from the Sabin strain (sIPV) can induce neutralising antibodies against currently circulating and reference wild poliovirus strains. H
Externí odkaz:
https://doaj.org/article/c49a7d2187674c80b3ef8ed9e887b63d
Publikováno v:
Frontiers in Materials, Vol 10 (2023)
Understanding the functions of enzymes in various physiological processes is important, but the design of signaling probes for fast analysis of enzymatic activity is particularly challenging. Herein, a fluorescence-enhanced probe, 10-methyl-2-nitro-a
Externí odkaz:
https://doaj.org/article/78f291de36d1405aa5fc5ea0a230fea7
Autor:
Ming Zhang, Danhan Xu, Yuhan Liu, Xiaohui Wang, Lilan Xu, Na Gao, Changzeng Feng, Wei Guo, Shaohui Ma
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Coxsackievirus B1 (CVB1) is one of the significant pathogens causing viral myocarditis, hand, foot, and mouth disease (HFMD), and aseptic meningitis, and it has been associated with type 1 diabetes (T1DM). No effective antiviral drugs against CVB1 in
Externí odkaz:
https://doaj.org/article/42a9af050caf49bf86797739f63151bc
Publikováno v:
Foods, Vol 13, Iss 2, p 218 (2024)
Protein–polysaccharide complexes have been widely used to stabilize emulsions, but the effect of NaCl on ovalbumin–xanthan gum (OVA-XG) complex emulsions is unclear. Therefore, OVA-XG complex emulsions with different XG concentrations at pH 5.5 w
Externí odkaz:
https://doaj.org/article/234cc4eebe5645718c08a2880f8394b5
Publikováno v:
Foods, Vol 12, Iss 22, p 4053 (2023)
Lactic acid bacteria metabolites can be used as a clean-label strategy for meat products due to their “natural” and antibacterial properties. In this study, the feasibility of using cell-free supernatant of Lactiplantibacillus plantarum 90 (LCFS)
Externí odkaz:
https://doaj.org/article/0dec990fdd964a57a0e9dc9ea103b88e
Publikováno v:
Metabolites, Vol 13, Iss 8, p 886 (2023)
Dendrobium officinale (D. officinale) is a precious medicinal species of Dendrobium Orchidaceae, and the product obtained by hot processing is called “Fengdou”. At present, the research on the processing quality of D. officinale mainly focuses on
Externí odkaz:
https://doaj.org/article/b80ca66278544c94b157af6ebcdefbb5